Vegan Sweet Cornbread

Vegan Sweet Cornbread

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk (or any other non-dairy milk)
1/4 cup melted coconut oil (or any other vegetable oil)
1/4 cup unsweetened applesauce
1 cup corn kernels (fresh or frozen)
1 tablespoon maple syrup (optional, for added sweetness)
Instructions:
Preheat your oven to 375°F (190°C) and grease a square baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine the almond milk, melted coconut oil, and unsweetened applesauce. If using maple syrup, add it to the wet ingredients as well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Gently fold in the corn kernels into the batter.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove from the oven and let the cornbread cool in the baking dish for a few minutes before transferring it to a wire rack to cool completely.